|A Stack of Home-Made Pancakes with Lavender Honey|
Jeudi 11 Août 2011 ~ Ste. Claire
Is it just me or has anyone else noticed a marked change in the weather lately ~ it is definitely cooling down. I am sure that I can smell Autumn in the air lately……it’s probably enhanced by my neighbour’s wood-burning fire; the smell of burning aromatic fruit wood wafts through our back doors in the evening and is still lingering in the morning, like a cloud of scented mist in the garden….now, I am a LOVER of seasons, and seasonal food, feasts and festivals, and I like to think I embrace the seasons as they change, but there is always something rather sad about the change from Summer to Autumn…….maybe it’s the thought of not being able to sit under the cherry tree with a book, or that the evenings will soon start “drawing in”…..who knows, but I do feel a little despondent….. only fleetingly however as Autumn is my favourite season with it’s rich colours and abundance of fruit. I’ll soon be starting to ponder and deliberate over recipes for stews, casseroles and dumplings, to be eaten by a roaring log fire, that will soon get me in to cold weather mood, that and kicking through the fallen leaves!
|A jar of my Home-Made Lavender Honey|
|Summer in a Jar ~ Lavender Honey|
Home-made Lavender Honey
from South West France
(Makes one 8oz/225g jar of honey)
- Heat honey in a heatproof bowl over boiling water (a bain-marie) until very hot, but NOT boiling, then add the lavender flowers and stir well.
- Continue to heat over a low heat for 30 minutes. Remove from the heat and allow to cool a little before covering with a net or fly cover and placing in the sun for about 3 to 4 hours.
- Pour the honey through a mesh sieve and discard the cooked lavender flowers.
- Pour the honey in to a sterilised jar, cover tightly and label. Keeps like normal honey, but is best in a cool, dark and dry place.